Brace yourselves, cabbage skeptics! Prepare to have your leafy prejudices obliterated like an iceberg in a hot spring. This isn’t your grandma’s soggy coleslaw; this is the tastiest cabbage that you might not have ever eaten, a symphony of savory that will have your guests begging for seconds (and the recipe!).
Forget limp, bitter leaves relegated to side salad obscurity. This recipe transforms humble cabbage into a main event masterpiece, cradling a mountain of golden-browned minced meat and exploding with creamy, dill-infused goodness. Imagine tender, caramelized cabbage leaves embracing juicy pork, all bathed in a dream sauce woven with tangy cheese, sweet cream, and a hint of mustard… yeah, we’re drooling too.
This isn’t a quick stir-fry, mind you. We’re talking two glorious hours in the oven – slow-roasting magic that infuses every fiber of the cabbage with intense flavor, while the minced meat melts into rich, meaty bliss. And the cheese? Don’t get us started on the cheese. Imagine a golden river oozing across the platter, blanketing everything in a gooey, melty embrace.
So, ditch the doubts and grab your forks. This cabbage revolution is about to erupt in your kitchen, and your taste buds will thank you for it.
Ready to unlock the tastiest cabbage secrets? Dive into the ingredients and let’s get cooking!
How to Make This Recipe
To make this recipe, you’ll need some ingredients
INGREDIENTS
- cabbage – 1 piece
- minced meat – 1.5 kg
- salt – 15 g
- black pepper – 7 g
- eggs – 2 pieces
- hard cheese – 100 g
- bacon – 350 g
- Tray diameter 25 cm
- IN THE OVEN 160 °C/2 HOURS
FOR THE SAUCE
- cheese cream – 100 g
- sweet cooking cream – 120 g
- dill – 7 g
- salt – 5 g
- pickled cucumbers – 70 g
- garlic – 4 cloves
- mustard – 20 g
INSTRUCTION
Prep the cabbage: Cut the cabbage in half and remove the core. Blanch the cabbage leaves in boiling water for 2-3 minutes, then drain and let them cool.
Prepare the filling: In a large bowl, combine the minced meat, salt, pepper, eggs, and grated cheese. Mix well.
Assemble the cabbage: Spread a layer of the meat mixture on each cabbage leaf. Roll up the leaves tightly, securing them with toothpicks if needed.
Prepare the bacon: Line a baking tray (25 cm diameter) with bacon slices, creating a “nest” for the cabbage rolls. Place the rolls seam-side down in the bacon nest.
Bake the cabbage: Cover the baking tray with foil and bake in a preheated oven at 160°C for 2 hours.
Prepare the sauce: While the cabbage is baking, combine all the sauce ingredients in a bowl and whisk until smooth. Adjust the seasoning to taste.
Serve: Remove the foil from the baking tray and spoon the sauce over the cabbage rolls. Garnish with fresh dill (optional).
Enjoy the tastiest cabbage you’ve ever eaten!
WATCH VIDEO INSTRUCTION
TIPS:
- You can add other vegetables to the filling, such as chopped carrots, onions, or bell peppers.
- If you don’t have pickled cucumbers, you can use fresh cucumbers or omit them altogether.
- If you prefer a lighter sauce, you can use just the cheese cream and sweet cooking cream, without the mayonnaise.
